Pizza Dough Recipe

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My Pizza Dough Recipe  couldn ’ deoxythymidine monophosphate be any easier, I promise you that ! so put down the telephone, you ’ ll never crave delivery or frozen again. All you need are a handful of ingredients and 10 minutes of your meter !

With my easy, fritter proof Pizza Dough Recipe, you ’ ll memorize to make your own homemade pizza justly at home with your favorite ingredients. Watch the video to see how it ’ randomness all done !
two balls of pizza dough on a cutting board
Years ago, hubs and I started making our own pizza dough. I remember being skittish to try it out because I constantly mistakenly thought it was going to be very unmanageable. But I ’ ve never been so glad to be incorrect !
When I think about all the money I could have saved ordering in I precisely want to go back in time and share this recipe with my former self. All you need is a handful of ingredients and a craving for some delicious crust ! It very is fabulously easy to make .
Don ’ deoxythymidine monophosphate worry, you don ’ t need to be a skilled baker to make pizza boodle, all you need are a handful of ingredients ! I always use all purpose flour, however if you like a chewier crumb use a high protein bread flour. many times I ’ ve made the boodle and not even let it rise, so I ’ ll tell you now that it ’ s very not that important specially if you prefer more of a reduce crust .
freshly made pizza dough cut in quarters

Ingredients

detailed measurements and instructions can be found on the printable recipe wag at the buttocks of the page .

  • Water – We use warm water for this recipe as it will allow our yeast to bloom.
  • Sugar – Our yeast needs a little bit of sugar to bloom.
  • Yeast – Look for active dry yeast and be sure to check its expiration date.
  • Flour – I used all purpose as stated above. If you’d like to use gluten free flour then be sure to include 1 teaspoon of xanthan gum per 1 1/2 cups of gluten free flour.
  • Salt – So important in this recipe, as we need flavor and seasoning.
  • Olive oil – We’re going to use this olive oil in our dough itself as it will flavor our pizza dough nicely. See below for why oil is needed in pizza dough.

How To Make Pizza Dough

detail measurements and instructions can be found on the printable recipe tease at the bed of the page .

  • Prepare the yeast: In a small bowl whisk the water, sugar and yeast together. Let it sit for about 10 minutes. If the yeast is good, it will start to froth up.
  • Form the dough: In the bowl of your mixer, add the flour, salt, olive oil and yeast mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. When it’s done it will come clean from the side of the bowl.
  • Finish your pizza dough: Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. You can freeze the dough if you aren’t planning on using it right away. Roll it out on the counter when it’s ready and feel free to have some fun!

pizza dough rising in a bowl

Why do I need olive oil

oil is in truth crucial when it comes to pizza dough and it ’ s a multi-functional component when it comes to pizza dough production. Adding oil to your pizza can affect everything from the brittleness to season of the crust, arsenic well as the way the boodle handles during shaping. other oils can be used adenine well, such as canola oil, sunflower or soy, however, but they won ’ t add the same spirit as olive petroleum does .
In the end it comes down to what you ’ re using your pizza boodle for. If you ’ re going the savory route, I recommend using olive oil, however if you want to make a dessert pizza try a sunflower or canola oil oil .

How to stretch pizza dough

I remember as a child I used to walk by the capital pizza restaurant and in the window I would constantly see these master pizza makers that would precisely stretch pizza dough by hands. They ’ vitamin d throw it in the air, twirl it about and out comes this beautifully stretched pizza boodle. All I can say is that I was enamoured. needle to say I never learned to do that, however, it does not matter. here are some tricks that will make you a pro at stretching out your pizza dough .

  1. Bring the dough to room temperature – I know this may sound like common sense but if you store the dough in the fridge then take it out when you want to make your pizza, you’ll find that it is quite hard to stretch. So leave it at room temperature for at least 30 minutes before trying to roll it out. Gluten is tighter in cold conditions, so give the dough time to loosen up.
  2. Don’t flour your workspace – If anything add a bit of olive oil to your workspace to avoid the dough from sticking. Adding flour will make your pizza dough tough, so don’t add anymore.
  3. Stretch the dough with both hands – If you find that the dough is hard to roll, use hand pulling and gravity to get an even crust.

rolled out pizza dough ready for toppings

What can I do with my Dough ?

The sky is the limit. This is why it ’ s constantly best to make your pizza at family, you can put whatever you like on it ! Hubs and I like our pizza completely different, which is great because I can load mine up with prosciutto and lots of veggies and he can load his up with tuna and anchovies. Don ’ metric ton ask. here ’ s some fun ideas :

  • Margherita: tomato sauce, mozzarella, and fresh basil.
  • Shakshuka: Harissa sauce, cheese, onions, and eggs cracked right on top before being put in the oven.
  • BBQ Chicken: Chicken, BBQ sauce, cheese, onions, and bell peppers.
  • Italian: Passata, artichoke, pepperoni, and fresh Parmesan cheese.
  • BST: Bacon, spinach, and tomato over cheese.
  • Butter chicken: My butter chicken sauce, caramelized onions, and fresh arugula.

How do I bake pizza ?

Preheat your oven to its highest temperature, mine goes to 550 F. You can use a pizza stone or a baking sheet precisely make sure you spray some cook spray over the bake plane. If using a pizza rock, heat it up first. once you top your pizza, bake it for 8 to 10 minutes or until the crust is aureate to dark brown .
homemade pizza using homemade pizza dough on a cutting board

Leftover dough

position the boodle in an oil roll and cover tightly with formative wrap. This will ensure the boodle keeps for up to 2 days in the electric refrigerator. You can besides freeze this boodle nicely ! Wrap the boodle in individual balls with plastic wrap and freeze for up to 3 months. When quick to eat equitable allow it to thaw at room temperature .

More big recipes to try :

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side view shot of two balls of pizza dough

Pizza Dough Recipe

4.54

from

612

votes

Prep:

10

mins

Total:

10

mins

writer :Joanna Cismaru

Serves:

8

Print
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My Pizza Dough Recipe couldn’t be any easier, I promise you that! So put down the phone, you’ll never crave delivery or frozen again. All you need are a handful of ingredients and 10 minutes of your time!

Ingredients

Instructions

  • In a small bowl whisk the water, sugar and yeast together. Let it sit for about 10 minutes. If the yeast is good, it will start to froth up.

  • In the bowl of your mixer, add the flour and salt, olive oil and yeast mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. When it’s done it will come clean from the side of the bowl.

  • Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. If you’re not using the dough right away, you can also freeze the dough.

video recording

Recipe Notes

  1. Recipe will yield enough dough for 2 large pizzas.
  2. Yeast Information: Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
  3. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
  4. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
  5. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
  6. Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that’s not warm enough for proofing active dry yeast.
  7. Do I have to let the dough rise: No you don’t, though if you want, you can. Usually I just refrigerate the dough until I’m ready to use it and while in the fridge it continues to slowly rise. You can use the dough right away after making.
  8. Can I use instant yeast: Yes, if using instant yeast, you do not need to wait for it to froth up, you can just add all the ingredients to your bowl and mix.
  9. Can I freeze the dough: Yes, for sure. Just place the dough in a large freezer plastic bag, let out as much of the air as possible and freeze for up to 3 months.
  10. How do I bake the pizza: Preheat your oven to its highest temperature, mine goes to 550 F. You can use a pizza stone or a baking sheet just make sure you spray some cooking spray over the baking sheet. If using a pizza stone, heat it up first. Once you top your pizza, bake it for 8 to 10 minutes or until the crust is golden to dark brown.
  11. Nutrition: Nutritional information is just based on pizza dough. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

nutrition information :

Calories:

312

kcal

(16%)

Carbohydrates:

48

g

(16%)

Protein:

6

g

(12%)

Fat:

9

g

(14%)

Saturated Fat:

1

g

(6%)

Sodium:

295

mg

(13%)

Potassium:

77

mg

(2%)

Fiber:

1

g

(4%)

Calcium:

11

mg

(1%)

Iron:

3

mg

(17%)